Homemade Lasagna with Hidden Veggies

How to Make

1. 1

   Note: We are using cauliflower soup that were made earlier this weekly menu. We are also making a double portion of meat sauce, because half of the meat sauce will be used in another recipe in this weekly menu.

2. 2

   Mince the garlic and cut the onion into cubes. Fry in a saucepan together with some olive oil og butter until the onion turn soft.

3. 3

   Add the minced meat and fry until almost cooked through.

4. 4

   Grate the zucchini and add to the saucepan. Fry for 5 minutes on high heat before adding Provence seasoning and canned tomatoes. Fill the can with water and add to the saucepan. Let simmer for at least 20 minutes.

5. 5

   Make a hidden veggie béchamel sauce out of leftover cauliflower soup by doing the following: Melt butter in a pot, whisk in flour and let simmer for 1 minute on low heat. Add 2.5 dl leftover cauliflower soup (per portion), cream and nutmeg, and let simmer for a couple minutes on low heat.

6. 6

   Grate the parmesan, add half of it to the béchamel sauce and save the rest for later.

7. 7

   Set aside half of the meat sauce for another recipe this weekly menu. Layer the meat sauce, a drizzle of the béchamel sauce and lasagna sheets in an ovenproof dish until there's no more lasagna sheets left. Finish of with the meat sauce and top with a generous amount of the béchamel sauce.

8. 8

   Bake the lasagna in the oven at 200 degrees celcius for 25-30 minutes. Add the rest of the parmesan for the last 5-10 minutes of the cooking time.

Start Cooking